Abstract
This study analyzes the drying of alfalfa using hot air, infrared and combined drying techniques. Different temperatures, radiation heights, radiation power and wind speed are used as control factors, and drying time, color, crude protein and specific energy consumption are used as evaluation indicators. After assigning weights to each indicator, the comprehensive evaluation index is calculated. The comprehensive evaluation index of alfalfa drying after combined drying is between 1.00 and 1.30, which is overall higher than hot air drying and infrared drying. Combined drying technology can effectively improve the efficiency and quality of the alfalfa drying process.
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